marvelous minestrone soup

2 tblsp. olive oil
2 large onions, chopped
3 stalks celery with tops, chopped
4 large carrots, peeled and sliced
3 large baby zucchini, chopped
1/2 cup frozen green peas
1 16-oz. pkg. frozen Italian green beans
2 cans (14.5 oz. each) white or navy beans, drained
1 chicken breast, chopped into 1-inch cubes
1 28-oz. can diced tomatoes
1 1/2 gallons homemade chicken stock, fat removed
4 oz. red wine
1/4 c. sugar
2 tblsp. balsamic vinegar
12 oz. cooked small pasta
pepper, salt, thyme, oregano, basil, garlic powder to taste
3 large bay leaves

can add shredded parmesan cheese and/or crusty bread crouton on top. soup is also good without the pasta!

heat olive oil in stockpot. add onions, celery, carrot, and zucchini and cook until onion turns translucent. add chicken breast pieces and cook 2 minutes. Add peas and green beans; cook another 2 minutes without stirring, until beans are softened. Add seasonings and sugar. Pour in wine and vinegar; bring to boil. Add diced tomatoes and chicken stock and bring back to boil. Turn heat to simmer and cook, covered, for 2 hours. Meanwhile, cook pasta according to directions on box. Drain and rinse well.
To serve, place 1/2 cup pasta in soup bowl; ladle soup over pasta.

Serving Size: makes 24 2-cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user MARMAERT.